Strawberry, Farro, and Arugula Salad

Ripe and sweet strawberries are best eaten fresh out of hand. While that is true, it is also right to say that there are other ways to enjoy strawberries like tossing them on salads. Strawberries add a whole lot of freshness and dimension to this salad. It’s not always in season but when it is, I bask in all of its flavor.

Farro, a healthy grain that is high in fiber and protein, makes for a substantial salad. It is nutty with a pleasant chewy texture. I used Trader Joe’s 10-minute farro which comes out pretty good each time and cuts down the cooking time tremendously. Depending on the kind or brand of farro you’re using, it may involve overnight soaking and long cooking times. But whatever grain you prefer or have left in your refrigerator will also work. The sharp and peppery arugula in this salad pairs well with strawberries’ sweetness. Spinach is also a good substitute.

This strawberry, farro, and arugula salad is great for spring or summer when strawberries are sweet and abundant. In the colder months, substitute with roasted beets and make it just as delicious.